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If the seed coat is cracked, the seed will not germinate.The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water for sprouting.

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Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants.

Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The first of stage of growth is germination, a process that first becomes apparent as a seed's radicle emerges.

The main countries growing soybeans are the United States (32% of world total, 2016 forecast), Brazil (31%) and Argentina (18%). This is the first stage of root growth and occurs within the first 48 hours under ideal growing conditions.

The first photosynthetic structures, the cotyledons, develop from the hypocotyl, the first plant structure to emerge from the soil.

Remarkably, seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. Carl Leopold, son of Aldo Leopold, began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s.

He found soybeans and corn to have a range of soluble carbohydrates protecting the seed's cell viability.

Before flowering, roots can grow 1.9 cm (0.75 inch) per day.

If rhizobia are present, root nodulation begins by the time the third node appears.

is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses.

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